2bluewagons
Well-Known Member
I'm planning an American barleywine sometime soon, OG around 1.115. Anyone have recommendations one way or another as far as yeast? I am planning on a big pitch of cal ale yeast, and it seems to me that picking up 2-3 packs of dry yeast would be easier than building up a 7-liter starter.
I have been using the dry version for a few lower gravity beers lately with good success, any thoughts on whether there will be any discernable difference for a matters for a high gravity beer?
I have been using the dry version for a few lower gravity beers lately with good success, any thoughts on whether there will be any discernable difference for a matters for a high gravity beer?